Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium
Erscheinungsjahr 2013
ISBN: 978-0-12-398549-1
Verlag: Elsevier Science

Buch, Englisch, 742 Seiten, Format (B × H): 154 mm x 236 mm, Gewicht: 1317 g

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

Zielgruppe

<p>Food chemists, food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists</p>

Autoren/Hrsg.

Ferreira, Vicente

Lopez, Ricardo

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1: Advances in Sensory Science/psychophysics

Section 2: Effects, Meaning And Role Of Flavor On Nature

Section 3: Flavour systems

Section 4: Instrumental aspects and other tools of the trade

Section 5: Modeling sensory perception

Section 6: Physiology of flavour perception

Section 7: Practical and industrial aspects